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Guns, Germs, and Steel: The Fates of Human Societies
by Jared Diamond

Language

English

Pages

528

Publication Date

March 07, 2017

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Customer Reviews
<p><strong>"Fascinating.... Lays a foundation for understanding human history."—Bill Gates</strong></p><br />In this "artful, informative, and delightful" (William H. McNeill, <em>New York Review of Books</em>) book, Jared Diamond convincingly argues that geographical and environmental factors shaped the modern world. Societies that had had a head start in food production advanced beyond the hunter-gatherer stage, and then developed religion --as well as nasty germs and potent weapons of war --and adventured on sea and land to conquer and decimate preliterate cultures. A major advance in our understanding of human societies, <em>Guns, Germs, and Steel</em> chronicles the way that the modern world came to be and stunningly dismantles racially based theories of human history. Winner of the Pulitzer Prize, the Phi Beta Kappa Award in Science, the Rhone-Poulenc Prize, and the Commonwealth club of California's Gold Medal.
The Shepherd's Life: Modern Dispatches from an Ancient Landscape
by James Rebanks

Language

English

Pages

306

Publication Date

May 12, 2015

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Customer Reviews
<p><b>"It's bloody marvelous." - Helen Macdonald, New York Times bestselling author of H IS FOR HAWK</b></p><p><b>The Instant #1 International Bestseller</b><br /><b></b><br />Some people's lives are entirely their own creations. James Rebanks' isn't. The first son of a shepherd, who was the first son of a shepherd himself, his family have lived and worked in the Lake District of Northern England for generations, further back than recorded history. It's a part of the world known mainly for its romantic descriptions by Wordsworth and the much loved illustrated children's books of Beatrix Potter. But James' world is quite different. His way of life is ordered by the seasons and the work they demand. It hasn't changed for hundreds of years: sending the sheep to the fells in the summer and making the hay; the autumn fairs where the flocks are replenished; the grueling toil of winter when the sheep must be kept alive, and the light-headedness that comes with spring, as the lambs are born and the sheep get ready to return to the hills and valleys.</p><p><i>The Shepherd's Life</i> the story of a deep-rooted attachment to place, modern dispatches from an ancient landscape that describe a way of life that is little noticed and yet has profoundly shaped the landscape over time. In evocative and lucid prose, James Rebanks takes us through a shepherd's year, offering a unique account of rural life and a fundamental connection with the land that most of us have lost. It is a story of working lives, the people around him, his childhood, his parents and grandparents, a people who exist and endure even as the culture - of the Lake District, and of farming - changes around them. </p><p>Many memoirs are of people working desperately hard to leave a place. This is the story of someone trying desperately hard to stay.</p>
Growing Season: a novel (Book 1)
by Melanie Lageschulte

Language

English

Pages

256

Publication Date

May 29, 2017

Product Description
Customer Reviews
<b>A faded farmhouse, a devoted dog. One special summer.</b><br /><br />Melinda is already at a crossroads when the “for rent” sign beckons her down a dusty gravel lane. Facing forty, single and downsized from her stellar career at a big-city ad agency, she’s struggling to start over when a phone call brings her home to rural Iowa. <br /><br />It's not long before she moves to the country, takes on a rundown farm and its headstrong animals, and lands behind the counter of her family’s hardware store in the community of Prosper, whose motto is “The Great Little Town That Didn’t.” And just like the sprawling garden she tends under the summer sun, Melinda begins to thrive. But when storm clouds arrive on her horizon, can she hold on to the new life she's worked so hard to create?<br /><br />Filled with memorable characters, from a big-hearted farm dog to the weather-obsessed owner of the local co-op, “Growing Season” celebrates the twists and turns of small-town life. Discover the heartwarming series that’s filled with new friends, fresh starts and second chances.<br />
Deep Medicine: How Artificial Intelligence Can Make Healthcare Hu...
by Eric Topol

Language

English

Pages

341

Publication Date

March 12, 2019

Product Description
Customer Reviews
<div><b>One of America's top doctors reveals how AI will empower physicians and revolutionize patient care </b></div> <div><br /></div> <div>Medicine has become inhuman, to disastrous effect. The doctor-patient relationship--the heart of medicine--is broken: doctors are too distracted and overwhelmed to truly connect with their patients, and medical errors and misdiagnoses abound. In <i>Deep Medicine</i>, leading physician Eric Topol reveals how artificial intelligence can help. AI has the potential to transform everything doctors do, from notetaking and medical scans to diagnosis and treatment, greatly cutting down the cost of medicine and reducing human mortality. By freeing physicians from the tasks that interfere with human connection, AI will create space for the real healing that takes place between a doctor who can listen and a patient who needs to be heard.</div> <div><br /></div> <div>Innovative, provocative, and hopeful, <i>Deep Medicine</i> shows us how the awesome power of AI can make medicine better, for all the humans involved.</div>
The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter Wor...
by Amanda Little

Language

English

Pages

321

Publication Date

June 04, 2019

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Customer Reviews
<b><b>In this fascinating look at the race to secure the global food supply, environmental journalist and professor Amanda Little tells the defining story of the sustainable food revolution as she weaves together stories from the world's most creative and controversial innovators on the front lines of food science, agriculture, and climate change.</b></b><br /><br />Climate models show that global crop production will decline every decade for the rest of this century due to drought, heat, and flooding. Water supplies are in jeopardy. Meanwhile, the world's population is expected to grow another 30 percent by midcentury. So how, really, will we feed nine billion people sustainably in the coming decades?<br /><br /> Amanda Little, a professor at Vanderbilt University and an award-winning journalist, spent three years traveling through a dozen countries and as many U.S. states in search of answers to this question. Her journey took her from an apple orchard in Wisconsin to a remote control organic farm in Shanghai, from Norwegian fish farms to famine-stricken regions of Ethiopia. The raise to reinvent the global food system is on, and the challenge is twofold: We must solve the existing problems of industrial agriculture while also preparing for the pressures ahead. Through her interviews and adventures with farmers, scientists, activists, and engineers, Little tells the fascinating story of human innovation and explores new and old approaches to food production while charting the growth of a movement that could redefine sustainable food on a grand scale. She meets small permaculture farmers and "Big Food" executives, botanists studying ancient superfoods and Kenyan farmers growing the country's first GMO corn. She travels to places that might seem irrelevant to the future of food yet surprisingly play a critical role—a California sewage plant, a U.S. Army research lab, even the inside of a monsoon cloud above Mumbai. Little asks tough questions: Can GMOs actually be good for the environment—and for us? Are we facing the end of animal meat? What will it take to eliminate harmful chemicals from farming? How can a clean, climate-resilient food supply become accessible to all?<br /><br /> Throughout her journey, Little finds and shares a deeper understanding of the threats of climate change and encounters a sense of awe and optimism about the lessons of our past and the scope of human ingenuity.
The Food Lab: Better Home Cooking Through Science
by J. Kenji López-Alt

Language

English

Pages

962

Publication Date

September 21, 2015

Product Description
Customer Reviews
<p><strong>A <em>New York Times</em> Bestseller<br /><br />Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award<br /><br /><br /><br />"The one book you must have, no matter what you’re planning to cook or where your skill level falls."—<em>New York Times Book Review</em></strong></p><br /><p>Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time?</p><br /><p>As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In <em>The Food Lab</em>, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.</p>
What Einstein Told His Cook: Kitchen Science Explained
by Robert L. Wolke

Language

English

Pages

369

Publication Date

June 21, 2010

Product Description
Customer Reviews
<p><strong>Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award<br /><br /><br /><br />"[A]s good a read on the science of cooking as there is." —Mark Bittman, author of <em>How to Cook Everything</em></strong></p><br /><p>“Wolke, longtime professor of chemistry and author of the <em>Washington Post</em> column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt? How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke’s accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers…With its zest for the truth, this book will help cooks learn how to make more intelligent choices.” —<em>Publishers Weekly</em></p>
The Noma Guide to Fermentation (Foundations of Flavor)
by , David Zilber

Language

English

Pages

456

Publication Date

October 16, 2018

Product Description
Customer Reviews
<DIV><B><I>New York Times</I> Bestseller</B><BR /><BR /><B>Named one of the Best Cookbooks of the Year by the <I>Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater</I>, and more</B><BR /><BR /><B>Named one of the Best Cookbooks to Give as Gifts by <I>Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious</I>, and more</B><BR /><BR /><B>“An indispensable manual for home cooks and pro chefs.” —<I>Wired</I></B><BR /><BR />At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.<BR /><BR /> Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, <I>The Noma Guide to Fermentation</I> takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.<BR /><BR /> Fermentation is already building as the most significant new direction in food (and health). With <I>The Noma Guide to Fermentation</I>, it’s about to be taken to a whole new level.</DIV>
Waiting Season: a novel (Book 4)
by Melanie Lageschulte

Language

English

Pages

252

Publication Date

December 01, 2018

Product Description
Customer Reviews
<b>A new year brings new challenges … and the chance to make a dream come true.</b> <br /><br />Melinda hopes to spend January by the fireplace, paging through the seed catalogs’ promises of spring, while the snow drifts around her cozy farmhouse. After all, the slower pace of rural life was one of the reasons she’d left the city behind. <br /><br />Instead, she must face her fears when the worst of winter’s threats surround her door. Braving blizzards to care for her animals, thawing her acreage’s water lines, and anxiously watching over the pregnant sheep in her barn fill her shorter days and longer nights. She trudges on because of Horace’s offer: He’ll sell her the farm in the spring if she still wants to stay.<br /><br />But as winter tightens its grip on the heartland, Melinda's biggest tests are still to come. When a series of events threatens to break her heart and shatter her hopes, can she find the courage to see the season through?<br />
The Practical Handbook of Perioperative Metabolic and Nutritional...
by M. Isabel T. D Correia

Language

English

Pages

338

Publication Date

July 08, 2019

Product Description
Customer Reviews
<p><i>The Practical Handbook of Perioperative Metabolic and Nutritional Care</i> focuses on topics ranging from the history of surgery and metabolism, to the organic response to stress. Based on clinical processes, the author explores screening, assessment and the impact of nutritional status on outcomes, in addition to investigating nutritional requirements, including macronutrients and micronutrients. Chapters examine wound healing and metabolic and nutritional surgical preconditioning, including coverage of preoperative counseling, preoperative nutrition and preoperative fasting. In addition, physical exercise is addressed, as is nutritional therapy in the form of oral supplements, and enteral and parenteral approaches. </p> <p>Additional topics explored include nutrition therapy complications and immunomodulatory nutrients, pro, pre and symbiotics, postoperative oral, enteral and parenteral nutrition, enteral access, vascular access, fluid therapy, and more. </p><ul><li>Addresses preoperative metabolic and nutritional preparation for surgery</li><li>Explores processes for intra and postoperatively assessing metabolic and nutritional state to ensure patient progress</li><li>Contains content based on clinical process</li><li>Includes related case studies that enhance the subject matter</li></ul>

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